Supervisory Food Service Manager
4 weeks ago
As a Supervisory Food Service Manager at Rush University, you will oversee daily foodservice operations to ensure that goals and standards are met. This role requires compliance with regulatory agencies, department quality monitors, and corporate policies. You will exemplify the Rush mission, vision, and values, and act in accordance with Rush policies and procedures.
Responsibilities:
• Supervise daily food production or service operations as assigned.
• Ensure that service standards for aesthetic presentation and safety of food are met.
• Utilize CBORD and computerized systems to manage data.
• Supervise foodservice employees, including orientation and training, employee counseling, and disciplinary action.
• Provide input into employee's annual performance appraisal.
• Adjust daily staffing to ensure appropriate personnel to complete all duties required by the unit.
• Perform food and supply ordering functions as assigned.
• Monitor time and attendance system for payroll.
• Consult with Unit Manager/Assistant Manager regarding human resource issues.
• Meet customer and corporate foodservice related satisfaction standards.
• Perform unit quality control measures, identify problems or deficiencies, and assist in development of and implements corrective action.
• Ensure compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
Requirements:
• Associate Degree in Food Service or a high diploma.
• Three years of experience in a supervisory capacity in foodservice operations (retail, business, and healthcare).
• Illinois Department of Public Health and City of Chicago Sanitation Certification required within six months of hire.
• Competent in preparation of spreadsheets, data bases, word processing.
• Ability to supervise multiple employees performing multiple tasks, self-directed, strong interpersonal skills, organization skills, problem solving, creative, verbal skills, conflict resolution, aware of daily department operations and able to identify unusual situations that arise, manage stress effectively.
Preferred Qualifications:
• Experience as a Sous/Executive Sous Chef.
Physical Demands:
• Ability to exert 25 pounds of effort to push or pull a cart.
• Ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard.
• Able to communicate using a variety of audio-technology.
• Able to see.
• Will involve long periods of sitting, standing or walking (about 90%).
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